Teriyaki Chicken Bowl

There's something about the smell of teriyaki sauce reducing on the stove that pulls me back to a Tuesday night when my roommate wandered into the kitchen asking what smelled so good. I had chicken, rice, and a craving for something that felt both comforting and exciting, so I threw together this bowl without much planning. Twenty minutes later, she was asking for the recipe and I realized I'd stumbled onto something worth repeating.

I made this for a potluck once and brought it in a big batch, nervous it wouldn't travel well. By the time I got there, someone had already dug in during the car ride and texted me asking if I could make it for their dinner party. That's when I knew this bowl had staying power.

Ingredients

• Chicken thighs or breasts (500 g, cut into bite-size pieces): Thighs stay juicier than breasts, but either works—just avoid overcooking or they turn rubbery.
• Vegetable oil (2 tbsp total): Use a neutral oil so the teriyaki sauce shines without competition.
• Salt and black pepper: A pinch of each is all you need before cooking the chicken.
• Soy sauce (80 ml): This is the backbone of the sauce, so don't skip it or water it down.
• Mirin (60 ml): It adds that glossy sweetness—regular honey works if you're in a pinch.
• Honey or brown sugar (2 tbsp): Adds depth and helps the sauce cling to everything.
• Rice vinegar (1 tbsp): The acid cuts through the sweetness and keeps it balanced.
• Garlic and ginger (2 cloves and 1 tsp): Mince and grate fresh—they make all the difference in flavor.
• Cornstarch slurry (1 tsp cornstarch plus 2 tsp water): Stir this in at the end to thicken the sauce without making it gluey.
• Carrots, bell pepper, broccoli, sugar snap peas: Mix and match based on what you have—the key is keeping them crisp.
• Cooked rice (600 g): White or brown, warm it just before serving.
• Sesame seeds and spring onions: The garnish that makes it restaurant-worthy.

Instructions

Get your rice going:

Start the rice first—it'll be ready by the time everything else is done. You want it warm and fluffy, not gummy.

Build the sauce:

Combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small saucepan over medium heat. Let it simmer for a minute until the flavors meld, then stir in the cornstarch slurry and watch it thicken—this should take about 1–2 minutes and you'll see it go from watery to glossy.

Cook the chicken:

Heat oil in a large skillet or wok over medium-high heat until it shimmers. Add seasoned chicken pieces and let them sit undisturbed for a minute so they brown properly, then stir and cook until golden and cooked through, roughly 5–6 minutes total. Transfer to a plate.

Stir-fry the vegetables:

Add another tablespoon of oil to the same skillet and toss in your vegetables—start with the harder ones like carrots and broccoli. Stir frequently for 3–4 minutes until they're just tender but still have some crunch.

Bring it together:

Return the chicken to the skillet, pour the teriyaki sauce over everything, and toss until coated. Let it heat through for a minute so the chicken and vegetables get glazed.

Plate and garnish:

Divide warm rice among bowls, top with the chicken and vegetable mixture, then scatter sesame seeds and fresh spring onions on top.

Save

My best friend is vegetarian, and I worried this bowl wouldn't work for her until I swapped the chicken for firm tofu and suddenly she was requesting it at every gathering. It was a small change that made something feel shared instead of separate.

Why This Bowl Feels Special

There's a satisfaction in a well-built bowl that's different from other meals—everything is visible, nothing is hidden under sauce, and you can eat it exactly how you want. Some people pile sauce on every bite, others use it sparingly. That choice matters in a way it wouldn't with a stew or casserole.

Making It Your Own

This recipe is a template, not a rulebook. I've made it with mushrooms instead of broccoli, swapped snap peas for asparagus, and once used quinoa when I was out of rice. The core—the sauce, the chicken, the rice—stays the same, but the vegetables are whatever you're in the mood for or what's sitting in your crisper drawer.

Serving and Storage

Serve it hot right after you plate it so the rice is warm and the sauce is still glossy. Leftovers keep for three days in the fridge, though the vegetables soften a bit. The sauce and chicken refrigerate well separately if you want to rebuild bowls when you're ready to eat.

• Reheat gently in a skillet or microwave rather than in the oven to keep everything from drying out.
• If you're meal prepping, keep the components separate and assemble the morning of or the night before.
• The sauce can be made a day ahead and simply reheated before tossing with the chicken and vegetables.

Save

This bowl has become my go-to for weeknight dinners, dinner parties, and meals I want to feel intentional about without spending hours in the kitchen. It's a reminder that good food doesn't have to be complicated.

Questions & Answers for Recipes

→ What cut of chicken works best for this dish?

Boneless, skinless chicken thighs or breasts cut into bite-size pieces are ideal for ensuring tender, evenly cooked chicken.

→ Can I substitute the vegetables?

Yes, you can swap or add vegetables like zucchini, mushrooms, or snap peas to suit your preference and seasonal availability.

→ How do I thicken the teriyaki sauce?

The sauce is thickened using a slurry made from cornstarch mixed with water, cooked briefly until it reaches a glossy consistency.

→ Is it possible to make this dish vegetarian?

Replacing chicken with firm tofu provides a vegetarian-friendly alternative while maintaining texture and flavor absorption.

→ What rice is recommended for serving?

Either white or brown steamed rice works well as a base, providing a neutral canvas for the flavorful chicken and vegetables.